Job Description

Duties include assisting the Production team in food preparation and performing related duties in the Kitchen.
Responsible for the work assigned by Executive Sous Chef, Executive Chef or Chef de Partie in any section of the kitchen as per the standards.
Ensure to perform miscellaneous job-related duties as assigned.
Ensure HACCP procedures are followed and clear records are kept at all times.
Exceed guest expectations in quality and service of food products
Any matter which may affect the interests of hotel should be brought to the attention of the Management.
Identify optimal and cost effective use of the resources.
Facilitate the stock take and stock rotation for the assigned section.
Monitor the operation to ensure that food wastage is minimized and to maintain cost effectiveness and profitability in all areas.

About AccorHotel

AccorHotel